Take Asian dumpling wrappers (circles) and place 3/4 tsp. mixure to one side of wrapper. Take your index finger, dip in water, moisten the edge of one side of wrapper, with water.

Fold over and krimp the edges together. Place on sheet pan to "dry". Repeat until all filling is gone. Bring salt water to a gentle boil. Place pasta packets into water and boil until ravioli comes to surface. Take out with slotted spoon and set on sheet pan lined with paper towels.

Sauce:

Sauteed green onion and cured air cured ham (minced), until wilted. Add 1/2 cup half and half and 1/2 cup veg or chicken broth. Cut fresh corn off of two cobs of corn. Salt and pepper to taste. Keep warm.

Once ravioli is drained, add to sauce and fold in, so sauce covers pasta, but pasta doesn't break up. Serve at once.

Note:

You could garnish with chopped fresh herbs, but after the amazing smell of the steamed greens and the green onions and cured ham......I didn't serve any extra cheese...or anything: It was lovely!

I started these from seeds, in what seemed like February....had to replant them and had them outside during that time when it poured for days on end. Then, the weather got sunny for days on end and many of them "bolted". So, we ate these and then I pulled all the remaining ones out (mostly just green)and am using the greens to stuff pasta. I'll keep you posted on the stuffed pasta!

Wednesday, June 10, 2009

I started these from seeds, in what seemed like Feburary....had to replant them and had them outside during that time when it poured for days on end. Then, the weather got sunny for days on end and many of them "bolted". So, we ate these and then I pulled all the remaining ones out (mostly just green)and am using the greens to stuff pasta. I'll keep you posted on the stuffed pasta!

Years ago Scott Wonder, thought it might be fun to learn how to open a bottle of bubbly the way gentlemen in France did, when they all carried swords around with them......wack the top off with a sword......and pour! So, every once in a while he tries it again to keep in practice. Here he was at Grand Cru Wine Bar-recently. He loves champagne the most of all wines.....I bet given the right situation: he might "work" for wine. Cheers!